Maestro Pantry Curing and Rub Rubric with Pimenton and Picual Oil
Charcuterie rub and cheese rind preserving oil kit
£89£69
- Tin of 200 g sweet pimenton and bottle of 500 ml Picual oil
- Traditional duo for charcuterie curing, seasoning, and cheese care
- Features oak-smoked Pimenton de la Vera Dulce
- Paired with cold-extracted Picual Extra Virgin Olive Oil
Maestro Pantry Curing and Rub Rubric with Pimenton and Picual Oil
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Selected Package: Double Workshop Kit (£129)
Returns within 30 days
You have 30 days from receipt to send items back subject to our Returns Policy. Contact our support desk to arrange collection.
Alvaro Ramos
Pure smoked paprika combined with early Picual oil gives charcuterie makers genuine smoke depth. It remains the timeless foundation of Iberian larder tradition.
Double provision presentation box
The metal spice tin and dark glass bottle rest in custom die-cut protective cardboard liners to prevent transit dents and leaks.
Authentic pantry duo for curing and aging
The historic farmhouses of Extremadura and La Mancha rely on two foundational provisions to preserve cured meats and mature cheese wheels: pure sweet smoked paprika and robust cold-pressed olive oil. This kit supplies both staples in authentic forms. The stone-ground Pimenton de la Vera Dulce delivers deep red color and gentle smoke to home-cured loins, sausages, and poultry rubs. Meanwhile, the Picual Extra Virgin Olive Oil provides an ideal barrier wash to preserve cheese rinds and marinate aged hard cheeses.
- ✓ Granite stone milled
- ✓ Natural oak smoked
- ✓ No artificial anti-caking agents
Four stages of charcuterie and cheese preparation
Granite milling
Slow stone grinding keeps the paprika cool, protecting natural essential oils.
Lipid suspension
Picual oil dissolves paprika pigments for seamless surface coverage.
Barrier formation
The oil film shields cheese rinds from premature drying and hardening.
Flavor infusion
Smoked elements slowly infuse the outer layers of the food during rest.
Charcuterie rub and cheese wash guide
Combine the oil and pimenton in a small bowl until completely smooth.
Coat meats evenly, then refrigerate uncovered to form a protective dry exterior.
Seal the pimenton tin promptly to lock in the volatile oak smoke aroma.
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Commonly asked questions
How can I apply this kit to farmhouse cheeses? +
Brush the Picual oil mixed with a dusting of Pimenton over firm cheese rinds to prevent drying and add aromatic depth.
Can I use this pimenton as a dry rub for grilling? +
Yes, it creates a rich bark on roasted pork, beef cuts, and poultry without burning quickly.
What payment methods do you take? +
We take payment via cash on delivery and bank transfer only.
What if I need to return an unused kit? +
Unopened sets in original condition may be returned within 30 days of delivery, with return postage paid by the customer.
Feedback from home charcuterie makers
"Used the pimenton and olive oil as a paste on pork collar before roasting. The aroma was rich and smoky without burning in the pan."
Marcus V.
Customer
"The metal tin keeps the paprika completely dry. Mixed with the Picual oil, it made an incredible rub for our cured loins."
Hannah G.
Customer